Sourdough
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Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
RafterW Keep us posted on the starter’s progress. I really like sourdough. Those last couple buns, I dry them real well and then hit them with the rolling pin. That way I always have bread crumbs in the freezer.
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wdaly I’ve researched the bread making process pretty thoroughly. It takes a lot of fermenting, resting and rising time to make good sourdough loaf, but It looks like a lot of that time is hands-off and can be done over a couple nights in the fridge, rather than 8 hours on the counter at room temp, to better fit a working family’s schedule. I’ll keep posting on this thread as I go and learn. It will probably be pretty quiet for the next 4 weeks.
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Thanks for starting this thread. My Wifey loves sourdough multigrain bread, it will be great to add to menu.
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wdaly I’ve researched the bread making process pretty thoroughly. It takes a lot of fermenting, resting and rising time to make good sourdough loaf, but It looks like a lot of that time is hands-off and can be done over a couple nights in the fridge, rather than 8 hours on the counter at room temp, to better fit a working family’s schedule. I’ll keep posting on this thread as I go and learn. It will probably be pretty quiet for the next 4 weeks.
RafterW I’ll be watching this. Can you list specific steps you are taking. Like how is the starter developed? Is it a package like yeast you buy and feed flour or a naturally occurring thing.
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samspade. Sure The basic process for getting things started is fairly simple. To get started, get a wide mouth glass jar, or something similar and add equal parts flour and water, mix to combine. I am using a pint jar and put in 30g flour to 30g water. This is referred as a 100% hydration level (google bakers percentages). I started this several evenings ago. roughly 12 hours later, add the same 30 and 30 flour/water to the jar, which is referred as “feeding”. 12 hours later remove about half of the flour/water mixture from the jar, then add 30g and 30g water/flour mixture. This process of removing half of the jar contents, once every 24 hours and adding 30g flour to 30g water every 12 hours, continues on for 4 weeks, before the starter culture can be used for leavened bread baking. I’m storing the portion of the mixture that I remove each day in a container in the fridge to later bake with or to fry into some flatbread snacks! The jar is stored at room temp during this whole process. After 5 days, you have the option to switch to a once daily “feeding”, but you double the amount that you are feeding to 60g water, 60g flour. See the link below for the methodology that I am following. https://melissaknorris.com/podcast/5-tips-on-how-to-get-started-with-sourdough/
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I am on day 3 and am beginning to see some fermentation activity take place. Also, the water I am adding, I am trying to keep around 85F. We have well water and I am using the water that has ran through our R.O. system. I don’t think this is necessary but I don’t think it can hurt.
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Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.
I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.
I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.
I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.
Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.
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samspade the yeast is naturally occurring within the package of flour itself, and in the air. In essence, I am trying to create an environment and food source for the naturally occurring yeast and lactobacillus bacteria.
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Thanks Chef glad to have an expert in the field here to help out! I’m going to keep going for four weeks with this starter that I’ve got growing and see how it works out. I’ll post picture updates.
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Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
-
Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
I have used this recipe for 12 years and it has never failed to produce outstanding results. Naturally the longer the starter is kept alive the more unique it will become to your specific area as all of our wild yeast vary slightly.
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I have ground whole wheat myself and used and to make this, but you have to add additional gluten or it will be flat compared to the breads we are used to. Whole wheat includes the fiber so it will not rise like the refined flour we buy, but you can either buy the gluten or produce it yourself and have a whole wheat loaf that is fluffy and beautiful.
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I have used this recipe for 12 years and it has never failed to produce outstanding results. Naturally the longer the starter is kept alive the more unique it will become to your specific area as all of our wild yeast vary slightly.
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Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.
I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.
I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.
I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.
Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.
Chef I agree on getting starter. I got my starter from a baker, who got it from someoneelse. Its great to keep it going. Think about the history involved in this tasty little science experiment. I think you would be surprised at the bakers who are willing to share.
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I cheated and ordered starter from King Arthur in 2020 and it worked great. Kept me busy for a year and a half until I fubar it and it went bad. Just thinking about starting up again thanks to your post! Thanks
finn nothing wrong with that.
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Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.
I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.
I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.
I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.
Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.
Chef Thanks! My wife has gotten back into baking breads, I will PM you.
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I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
Matt W.
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How did it taste. Pretty is important but long term the taste is the goal imo.
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samspade tase was good. Had nice big air pockets and a good rise. It’s 25% whole grain and 75% hydration. Her starter is a little less tangy than what I’m used to but it was still very good.
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